Having packaging is unavoidable in the modern life. But there are many ways you can recycle a used packaging for storage and organization. In this video I will be going over 10 ways you can recycle everyday used packaging to reduce waste 🌏🌱
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🔖 Recipe: Chicken Mushroom Strudel 1 roasted chicken (remove meat into bite-size pieces) 2 tablespoons butter 2 cups fresh mushrooms, thickly sliced 1 ½ teaspoons kosher salt ⅔ cup diced yellow onion ¼ teaspoon freshly ground black pepper ¼ teaspoon ground cumin ¼ teaspoon paprika 1 pinch cayenne pepper (optional) 1 cup heavy cream 1 lemon, zested and juiced ½ cup grated Gruyere cheese 2 (14 ounce) packages frozen puff pastry, thawed 1 large egg for egg wash
Instructions: Melt butter over medium-high heat. sauté mushrooms until browned. Add onions and 1/2 teaspoon of salt and cook until onions are softened Season with remaining salt, pepper, cumin, and paprika Pour in heavy cream and cook, stirring, until thickened, gold and bubbling, 5 to 7 minutes. Reduce heat to medium-low and mix in fresh tarragon. Add chicken and stir until sauce is absorbed into the chicken and mushroom mixture. Place mixture into a bowl and add lemon zest and lemon juice. Fold in cheese and mix until well combined. Cover and refrigerate until filling is chilled (at least 30 minutes)
Preheat the oven to 450 degrees F (220 degrees C) (I used frozen puff pastry - store bought, but you can use homemade pie pastry too!) To prepare the puff pastry, lay it out onto a lightly floured parchment paper and roll it into a rectangle measuring 12 x 15 inches. Transfer the dough onto a work surface with parchment paper and score it into 3 strips lengthwise. Cut away the top 2 corners to create a triangle shape, then attach one of the corner pieces to the bottom middle section using water to aid in sealing. Make 3/4 inch cuts along the sides of the centre section, then transfer the dough onto a baking sheet. Fill the middle section with half of the chicken mushroom filling, fold the top and bottom over the filling, and then fold the dough strips alternately to cover the filling. Brush with beaten egg, bake at 375°F for 35-40 minutes until golden brown and crisp. Allow to sit for 5-10 minutes before slicing and serving.
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